Zucchini-Corn Casserole Recipe

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Ingredients:

Serving

3 lbs small zucchini, trimmed and scrubbed
1 (1 lb) can cream-style corn
4 eggs, beaten
2 tbsp butter or 2 tbsp margarine
1 medium onion, chopped
1 small green pepper, chopped
1/4 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese (4 oz)
paprika

Directions:

Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
Drain the zucchini and cut them in chunks.
Mix the zucchini with the corn and beaten eggs- Set aside.
Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
Add salt and pepper.
Turn mixture into a buttered 2-quart casserole.
Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
Bake for 40 minutes at 350 degrees.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	130.6 Kcal (547 kJ)
Calories from fat	70.24 Kcal
		% Daily Value*
Total Fat	7.8g	12%
Cholesterol	83.49mg	28%
Sodium	283.88mg	12%
Potassium	141.78mg	3%
Total Carbs	9.95g	3%
Sugars	1.61g	6%
Dietary Fiber	0.87g	3%
Protein	6.35g	13%
Vitamin C	10.1mg	17%
Iron	0.5mg	3%
Calcium	97.9mg	10%

Amount Per 100 g
Calories	131.87 Kcal (552 kJ)
Calories from fat	70.92 Kcal
		% Daily Value*
Total Fat	7.88g	12%
Cholesterol	84.3mg	28%
Sodium	286.64mg	12%
Potassium	143.16mg	3%
Total Carbs	10.04g	3%
Sugars	1.62g	6%
Dietary Fiber	0.88g	3%
Protein	6.41g	13%
Vitamin C	10.2mg	17%
Iron	0.5mg	3%
Calcium	98.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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